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BTD Forums  /  Eat Right 4 Your Type  /  Gluten Free Diet
Posted by: 109 (Guest), Thursday, October 12, 2006, 6:52am
Hello, I have recently found out that I have celiac disease.  Being type O blood, I supposed I needed to cut out the wheat and gluten regardless, but for me, when I eat it, I really damage myself small intestines.  Do any of you follow and gluten free diet and how does one know for sure that they aren't eating it?  I'm trying to learn as much as possible to avoid it at all costs.  For instance, does granola have gluten in it?  I feel that this is going to be really difficult especially when eating out and having to eat on the run.  Any advice would be greatly appreciated.  

I plan on getting my secretor test done soon as well.  

Regards,
Marion
Posted by: bec-australia (Guest), Thursday, October 12, 2006, 7:05am; Reply: 1
Hi Marion,

Welcome to the Celiac club.  There are a few on the boards and no doubt they'll be able to help you.  Key things to avoid are Wheat, Rye, Spelt, and all other gluten containing grains.  Oats are another one to watch as they are often contaminated by wheat residue left on the processing equipment.

Honestly it's not that difficult eating out (in Australia anyway).  Most places we go have great steaks with salad and are more than willing to hold the dressing etc.  The only thing is you have to make it very clear to the staff WHAT you don't want and what happens if you have it.  Then they're usually on board to help you.  Don't be afraid to quiz them on everything on the menu or ask to see the chef.

Eating on the run is often hard especially since everything seems to be contaminated by wheat.  The main advice I'd have is to be prepared.  Take food with you everywhere.  Most sporting venues/cinemas will even let you take it in when you explain that you have food intolerances, so don't be afraid to take in some food that you can enjoy.

Just remember that it is good knowing what makes you sick so that you can start to feel better.

Good luck,

Bec
Posted by: Maria Giovanna, Thursday, October 12, 2006, 7:18am; Reply: 2
Hi Marion,
I too am celiac and follow glutenfree diet with all cereals and grain allowed as an A Bt.
Common  Gluten free products are usually full of corn and beware avoid for you. Read the labels and learn to have nori wraps or lattuce sandwiches, grainfree recipes as nutbread and every amaranth, quinoa and buckwheat recipe can vay the rice ones, when you like or need it.
Luckly I have not direct or painful symptoms for light contaminations and can occasionally allow myself to cheat.
Best wishes
Maria Giovanna
Posted by: Lola, Thursday, October 12, 2006, 3:01pm; Reply: 3
millet  is glutenfree
Posted by: Melissa_J, Thursday, October 12, 2006, 5:14pm; Reply: 4
I don't have time to put in all the information in my head, but you can check out my blog.

Many restaurants offer gluten free menus, but there are few guarantees.  Find one with a GF menu, then order the most simple thing on the menu that requires the fewest special instructions.  Often ends up pretty plain, so I prefer eating at home where my food can be more interesting!

Anyway, check out any Gluten Intolerance Group and other support groups in your area for more local advice.

Home-cooked is always best, but there are other options in a pinch.
Posted by: carlzwench, Thursday, October 12, 2006, 5:37pm; Reply: 5
Any suggestions for a good gluten-free cookbook?
Posted by: 41 (Guest), Thursday, October 12, 2006, 5:51pm; Reply: 6
Quoted Text
Common  Gluten free products are usually full of corn and beware avoid for you


YUP, also found if they do not have corn flour, they will have potato flour, which is also an avoid for Os. I have not found a GF O freindly product in my supermarket yet. But I keep looking.

Sandy O
Posted by: pipnjohn, Thursday, October 12, 2006, 11:14pm; Reply: 7
Celiac and gluten free!

My understanding about the difference between being gluten intolerant and Celiac is:

You can be Gluten intolerant but not Celiac.

All Celiacs are gluten intolerant and that is the eventual cause of them becoming Celiac.

Celiac is when actual irreparable damage to some or all organs has resulted from gluten intolerance.

The only respite then is a gluten free diet but there is no cure for Celiac.

You can test free from Celiac but still be gluten intolerant, seemingly by degree, you may not ever become a Celiac especially if you avoid gluten.

We (Pip and I) are not Celiacs apparently but are definitely gluten intolerant, we try to follow gluten free diet and BTD and this gets tricky when people claim products are gluten free but are full of BTD avoids for us!

I hope I have expressed my understanding clearly, you be the judge and correct me if I have got it wrong. Cheers John.
Posted by: Melissa_J, Friday, October 13, 2006, 12:22am; Reply: 8
Hi Marion-

Have you been on the BTD for long, or are you tackling both at once?  BTD did help ease my body into gluten free a bit, because my healing intestines became very sensitive for the first few months and avoiding the avoids certainly lessened that trouble (as I found out each time I cheated on an avoid)  

Shop the perimeter of the store, not much in the center aisles for us, and cook from scratch as much as possible.  Keep it simple at first, because you may become very reactive to various foods.  Meat, vegetables, maybe some rice, fruit...the basics.  Without knowing your secretor status, or even if you are a secretor, I'd also avoid dairy for the first while.

You may want to jump in and try all kinds of substitutes for former favorites, but at first it's best to keep it simple...not only will most substitutes not meet the bar flavorwise (while you remember the real thing so keenly), but they may also have ingredients that are avoids or that your body will react to for the first while.  

One substitute I can whole-heardedly recommend though, is Tinkyada brand rice pasta...it's really great.  Spaghetti and meatballs are still an option, I use sweet rice flour as a binder, puffed amaranth for cracker-like texture, egg, onions, salt, and herbs to make the meatballs.  I'm a big fan of sweet rice flour (also known as glutinous rice flour, though it's just rice and has no gluten. It's not the same thing as rice flour)  It doesn't bake into bread or cake by any means on its own (too fine), but as a wheat substitute in sauces and gravy or as a binder it really fits the bill.

Oh, I haven't read the whole thread, but if your question about granola wasn't answered, yes it has gluten in it.  There are a couple companies that sell gluten-free oats (where they've made sure it has no wheat contamination like all regular oats do)

Soy sauce surprised me early on, as did licorice...I'm sure I'll think of a few other hidden sources.  Always check with the manufacturer or online, sometimes you can just go to google and type in "gluten Jennie-O" or "gluten whateverbrand" and pull up a manufacturer's gluten free list.  When in doubt, check.  

If a restaurant is too sure of itself, they probably don't know what you're talking about.  "We have no wheat in our kitchen"  "Gluten, no it doesn't have any...(later) oh, I thought gluten was a type of sugar" "we don't use wheat flour, only white flour" etc. etc.  Make them check the ingredients or check with the chef, and check the ingredients of the ingredients.  Eating out is a tough one, but it is possible.
Posted by: angel, Friday, October 13, 2006, 3:16am; Reply: 9
Namaste brand has some mixes that are Free of most of our avoids and they taste good.
I actually have bette hagman's cookbooks and have modified for corn and potato and removed the xanthan gum. Somethings have turned out good others have not. Some things I have to fight my kids and husband (now he is home) for.
Posted by: 109 (Guest), Friday, October 13, 2006, 5:05am; Reply: 10
Thanks everyone for the advice.  My situation is quite tricky.  I recently had a intestine endoscapy done and the pictures came out looking pretty awful.  My small intestine looks like it has been through hell and back.  It really has been damaged.  I tested positive for the Celiac gene.  The only weird thing is that because I was born IGA deficient, my immune system does not produce immunagoblins (I have no idea how to spell this word:)  Because of this and other immune system issues I've been diagnosed, they are pretty sure that Celiac is one of the several health issues that have been dragging me down.  Also, when I eat wheat, bread, pasta etc... I usually feel tired, cranky, and spaced out.  I deal with chronic loose bowel movements and recurring depression.  The depression I work hard to exercise out of my body by running.  I  run alot and very vigorously.  This helps lots.  So, the combination of my immune system being so low along with the probable celiac disease, I'm a wreck physically and mentally.  It's been going on for years.  I've posted on this, but I am also an ex-cancer patient.  I had a lymphoma in my lower stomach when I was younger.  My doctors are working on getting me together, but I think we've just begun to find out what the REAL problems are.  I'm really curious to know whether I'm a secretor or not.

Melissa, I have been really working with the BTD for a few months now.  In the last month I've been doing my best to get really strict with it.  I've not been eating breads, pastas, and grains for some a while now and I'm finding myself craving sweets more than I used to.  I still get starch cravings so I try to snack on rice cakes and include rice in my meals.  Following the BTD and avoiding all gluten is no easy task for me and I still get confused about what I should and shouldn't be eating.  I suppose in time, I'll figure it out.  I realize that my small intestine must heal in order for me to properly absorb nutrients and vitamins.  My bowels haven't functioned normal in years.  Maybe they never did.  Anyhow, my biggest issue about following this diet is when I travel.  My job requires me to travel and it's harder to eat organic meats, veggies, and fruits all the time.  I do the best I can and what my budget will allow.  

Regards,
Marion  
Posted by: Melissa_J, Friday, October 13, 2006, 6:39am; Reply: 11
Sounds like you're getting on track, and if the only doubtful part of your diagnosis is the blood tests, then that's pretty common with IgA deficiency, and with a positive endoscopy, that removes any doubt.

My son had great improvement in his immune system when he went gluten free, as did I.  Much fewer infections and antibiotics.  Wheat also really affects my moods...terribly.  Casein does too to a certain extent.  

The hunger is pretty common early on in the diet, on one hand your body is celebrating having food that it can actually do something with, and wants more, on the other hand, you may still be having some withdrawl from addictive foods.  Fruit and dark chocolate are nice to help curb the cravings somewhat, and I certainly ate lots of rice cakes in the beginning.

Gluten free has gotten easier in restaurants, though as far as the rest of the BTD goes, I sometimes have to compromise a bit.  I don't think PF Chang's has ever messed up my order as far as gluten goes, but there are so many other avoids to think about there.  I still fall back on it at times simply for the gluten safety of it all.  Outback is more O friendly, but they do sometimes mess up on my order, gluten-wise.  I never get a salad there, just extra veggies, since I've had lots of mistakes on the salads (croutons or crumbs), and their veggies, even plain, are great.

My problem with eating out is that I like to try new things, when I really should just stick with the tried and true.  I'd search for different mail groups for celiacs in the areas you travel to.  I went to Vegas thinking I'd just die wherever I ate, so I was terribly anxious and careful, but ended up finding a great steakhouse that was just wonderful to me.  After returning home, I found a mail group and a huge list of other restaurants I could have also tried.  A kitchenette in your room is nice, particularly for breakfast or just a snack before going out to keep the hunger away in case you get in a bind...oh speaking of breakfast, always order eggs from the shell, not the liquid eggs or omlette mixes most places have...those can have anything in them, including pancake batter...that one was a surprise to me.  
Posted by: VI (Guest), Monday, October 16, 2006, 11:46pm; Reply: 12
Have you read 'Breaking the Vicious Cycle - Intestinal Health through Diet' Elaine Gottschall?  A lot of people with Celiac disease have been cured!
http://www.breakingtheviciouscycle.info or http://www.scdiet.com  This is good for IBS, Crohn's, ulcerative Colitis, Diverticulitis, cystic fibrosis and chronic diarrhea.
Posted by: Lola, Monday, October 16, 2006, 11:54pm; Reply: 13
The Specific Carbohydrate Diet has also been a great help in Autism.
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